Ingredients (6)
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boneless, skinless chicken breasts 1 pound
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hot sauce 1 cup
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cream cheese 8 ounces
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unsalted butter 1 stick
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shredded cheddar cheese 2 cups
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Hidden Valley® Original Ranch® Dips Mix 1 (1 oz.)
Steps (3)
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1
Arrange chicken in the bottom of a pressure cooker. Season with
the dips mix. Add hot sauce, cream cheese and butter. -
2
Seal the lid and set the pressure cooker on manual high pressure for 15 minutes. When the time is up, do a quick release by carefully turning the pressure valve.
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3
Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.
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1Arrange chicken in the inner pot of your multi-cooker. Season with the dips mix. Add hot sauce, cream cheese and butter. Close the lid, leaving it on venting, not sealing.
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2Press the slow cook button. Press the “adjust” button and change the heat setting to “normal.” Set the timer for 6 hours.
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3Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.
* Always follow manufacturer’s instructions.
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